Send me email updates about messages I've received on the site and the latest news from The CafeMom Team.
By signing up, you certify that you are female and accept the Terms of Service and have read the
Privacy Policy.

I start it out in a heavy pan. Put some olive oil in bottom of pan. Fry off the stewed tomatoes until most liquid is gone. Then add the wine and do the same. Add the mushrooms, pepper flakes and other seasonings. Let simmer until most the liquid is gone. Add your stewed tomato mixture, jars of sauce and paste to crock pot and let cook on low anywhere from 4-8 hours. I freeze any left~overs in small batches so I can pull out anytime for dinner.

Mushroom sauces

boil chopped mushrooms in milk for about 20 minutes, drain mushrooms out of milk and save milk.

put milk back in pot and add flour to thicken.

you can add chopped onion and mince garlic if you want for more flavor.

as milk starts to thicken add mushrooms back in :) and cook until desire thickness is reached.

salt and pepper to taste

Portabella mushroom sauce

one container of portabella mushrooms (any size), chopped

2 cups of water

add chopped onions and garlic for flavor if you want

Bring mushrooms and water to boil. boil for 20 minutes.

add starch as you see fit for desired thickness.

salt and pepper to taste :)

Sometimes I will add the juices from the cooked meat for flavor as well. and you can add more liquid if you want more sauce. I generally heap a bunch of fresh chopped mushroom in the pot for boiling because I absolutely love lots of mushrooms. also whatever you have left can make awesome cream of mushroom soup.

Send me email updates about messages I've received on the site and the latest news from The CafeMom Team.
By signing up, you certify that you are female and accept the Terms of Service and have read the
Privacy Policy.